| Educational guide Faculty of Oenology |
english |
| Fermented Beverages (2014) |
 Subjects |
| CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES |
| Contents |
| IDENTIFYING DATA | 2020_21 |
| Subject | CHEMOMETRICS FOR MONITORING FERMENTED BEVERAGES | Code | 19625103 | |||||
| Study programme |
|
Cycle | 2nd | |||||
| Descriptors | Credits | Type | Year | Period | ||||
| 3 | Compulsory | First | 1Q |
|||||
| Competences | Learning outcomes | Contents |
| Planning | Methodologies | Personalized attention |
| Assessment | Sources of information | Recommendations |
| Topic | Sub-topic |
| 1. Introduction to the basic statistical tools | Experimental design Hypothesis tests Analysis of variance (ANOVA) Regression |
| 2. Tecniques of multivariate analysis | Visualization techniques Classification techniques Prediction techniques |
| 3. Food authentication | Quality control Fraud control |
| 4. Process control | Process analytical technologies (PAT) Application examples of PAT in the agrifood industry |
